Menu

Rich brown rice with mushrooms & peas

Prep 10 min - Cook 40-60 min / Serves 6-8 / Photographer – Janet Zenari / LoadingBookmark / Print /
  • Details
  • Leave a Comment
  • Related Items

Set out in 3 easy steps this rich brown rice is easy to prepare.  We have used a variety of vegetables to compliment the mushroom and peas.  We prefer to use frozen peas which have been thawed slightly as they hold better when mixed into the other ingredients.

Ingredients

  • 420g / 15oz tin of tomatoes – pureed
  • 3 basil leaves – washed, sliced finely
  • 2 cups of brown rice – rinsed
  • 4 cups of water
  • 1 tablespoon olive oil
  • 1 red onion – peeled, rinsed, diced finely
  • 1 garlic clove – peeled, rinsed, crushed
  • 1 zucchini – washed, diced
  • 1 red capsicum – washed, deseeded, diced
  • 1 punnet of button mushrooms – washed, sliced finely
  • 1 cup of frozen peas – thawed slightly
  • 1/4 cup parsley – washed, sliced finely

Check All / Uncheck All

Directions

  1. Cook the tomato sauce
    In a small pot add the blended tomatoes and basil leaves bring to the boil on high heat.  Cover and reduce to simmer on low heat for 30 minutes.  Set aside.
  2. Cook the rice
    In a large pot add the rice and 4 cups of water bring to the boil on high heat.  Reduce to simmer on low heat covered for 30 minutes.  Remove from heat and rest for 10 minutes.  Set aside.
  3. Cook vegetables
    Prepare vegetables.  In a medium size frying pan or wok add 1 tablespoon olive oil and heat on medium.  Add onion and garlic for 5 minutes, stirring frequently.  Add zucchini and capsicum for 10 minutes, stirring occasionally.  Add mushrooms for 5 minutes, stirring occasionally.  Add peas for 5 minutes, stirring occasionally.  Set aside.
  4. In a large serving bowl add the cooked rice, tomato sauce, vegetables and parsley.  Mix well and serve.

Check All / Uncheck All

Leave a Comment

Your email address will not be published. Required fields are marked *

Tasty cashew cheese

This a very versatile and tasty cashew cheese. It is best used as a creamy cheese and adds a beautiful flavour to a variety of meals. The uses are endless. Great added in risotto, pasta, toasties, even as a dip.

Grilled chicken salad with sweet potato & capsicum

A quick and refreshing chicken salad that we enjoy for lunch or dinner. The dressing combines a few contrasting ingredients transforming the plain grilled…

Baby salad with avocado, mango & walnut

A refreshing baby leaf salad that combines the creaminess of avocado, freshness of mango and crunch of walnut. We have used a premixed packet of leaves…

French puy lentil soup

A hearty soup really great on those cold winter days and even tastes great cool for the warmer months. Enjoy with crusty bread of your choice. The recipe makes a thick soup, so if you prefer…

Hearty minestrone soup

Minestrone has been a favourite for many of our family members originating in Italy. Some were raised on it and some preferred eating it into old age. It has a wholesome flavour and gives you a warm…